These are best served with a good aged cheddar and some good-quality port. They can also be baked in large sheets and broken into smaller pieces.
- 150 ml milk
- 60 gm butter
- 15 gm dried yeast
- 100 gm rye flour
- 250 gm plain flour
- 1Combine milk and butter in a small saucepan and cook over low heat until mixture reaches 32C. Transfer to a bowl, add yeast and a pinch of rye flour and stir to dissolve. Cover with plastic wrap and stand for 5 minutes or until frothy, then add both flours and a pinch of salt and mix until dough just comes together. Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic, then place in a bowl, cover and stand for 15 minutes or until doubled in size.
- 2Preheat oven to 170C. Knock dough back and divide into 4 pieces, then, working with one piece at a time, roll through a pasta machine until about 1.5mm thick. Cut into 4cm x 8cm rectangles, pierce with a fork to inhibit crackers from rising, then, in batches, arrange on a baking paper-lined tray, top with baking paper and a heavy tray and bake for 8 minutes or until golden. Serve with quince paste, cheddar and port to the side. Crackers will keep for 2 weeks in an airtight container.
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